Chicken Bruschetta Sandwiches Recipes

CHICKEN BRUSCHETTA SANDWICHES

Steps:

• In a small bowl, combine the tomatoes, basil, onion and 1/2 cup dressing; set aside. Flatten chicken to 1/4-in. thickness., Grill chicken, covered, over medium heat for 3-5 minutes on each side or until juices run clear, basting occasionally with remaining dressing. Layer each slice of toast with a chicken breast, cheese slice and tomato mixture.

BRUSCHETTA CHICKEN

Steps:

• Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

CHICKEN BRUSCHETTA

Steps:

• In medium bowl, mix tomato topping ingredients. Cover; refrigerate until serving time.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. Sprinkle chicken with garlic salt and 1/8 teaspoon pepper.
• In shallow bowl, beat egg and milk with fork until blended. Spread flour on shallow plate. Spread bread crumbs on another shallow plate. Coat chicken with flour, then dip into egg mixture and coat with bread crumbs.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Reduce heat to medium. Add chicken; cook 10 to 15 minutes, turning once, until crumbs are golden brown and chicken is no longer pink in center. Serve tomato topping over chicken.

CHICKEN BRUSCHETTA SANDWICH

Steps:

• 11
• 11

BRUSCHETTA CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

MARINATED CHICKEN BRUSCHETTA

Steps:

• Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
• Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
• Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.